Chocolate Peanut Torte

Chocolate Peanut Torte
Staff Writer
KitchenAid

Created by the masters behind baking, KitchenAid, this recipe combines two of our favorite sweet indulgences: chocolate and peanuts. A three-layer cake filled with crunchy bites of peanuts and graham cracker crumbs is smothered in a rich and creamy chocolate-peanut butter frosting that is finger-licking good. 

10
Servings
659
Calories Per Serving
Deliver Ingredients

Ingredients

For the chocolate-peanut frosting

  • 1/2 Cup butter, softened
  • 1/2 Cup powdered sugar
  • 4 Tablespoons almond paste
  • 1 1/3 Cup creamy peanut butter
  • 4 Ounces semisweet chocolate, melted

For the torte

  • 3/4 Cups butter, softened
  • 3/4 Cups sugar
  • 3/4 Cups almond paste
  • 5 eggs
  • 2/3 Cups graham cracker crumbs
  • 3/4 Cups all-purpose flour
  • 3/4 Teaspoons baking powder
  • 1 1/3 Cup ground peanuts

Directions

For the chocolate-peanut frosting

Beat the butter, powdered sugar, and almond paste with electric mixer on medium speed for 2 minutes, or until creamy. Stop and the scrape bowl to fully incorporate.

Add the peanut butter and chocolate. Turn to medium-high speed and beat 2 minutes, until fluffy.

For the torte

Preheat the oven to 350 degrees.

Beat the butter, sugar, and almond paste with an electric mixer on medium speed for 1 minute. With mixer running, add the eggs, 1 at a time, beating 15 seconds after each addition. Stop and scrape the bowl to fully incorporate. 

Turn the mixer to medium-low speed and gradually add the graham cracker crumbs, flour, and baking powder; beat 1 minute more. Stir in the peanuts, mixing until just blended.

Pour the batter into a 9-inch springform pan which has been lined with waxed paper and greased. Bake for 50-55 minutes.

Remove from the pan and cool on a wire rack. When cool, slice the cake horizontally into thirds to form 3 layers. Frost with the chocolate-peanut frosting. 

Nutritional Facts

Total Fat
34g
49%
Sugar
29g
32%
Saturated Fat
8g
33%
Cholesterol
28mg
9%
Carbohydrate, by difference
75g
58%
Protein
14g
30%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
63mg
6%
Choline, total
18mg
4%
Fiber, total dietary
7g
28%
Folate, total
70µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
157mg
22%
Selenium, Se
12µg
22%
Sodium, Na
556mg
37%
Water
38g
1%
Zinc, Zn
2mg
25%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.